Semolina is the tinier cousin of bulgur and it resembles a fine sand. You need to lightly toast the semolina but be careful while doing this as it can burn fast, the photograph below shows how deep I let it brown and should give you a rough idea of what the semolina must look like. You can also use ghee instead of coconut oil (stick to the same amounts) in this recipe. The semolina itself is lightly sweetened but the golden raisins impart a pop of sweetness with every bite you take. The rose water is completely optional and I don't like nuts with this halva so I didn't add any but feel free to add a few mixed nuts with the raisins if you prefer to.
- What's for Breakfast, Today? by Marta is a spectacular collection of food and travel photographs that if you haven't come across already, you need to check it out! Her work is inspiring and tasty!
- Molly of My Name is Yeh whipped up a batch of pretzel shortbread cookies and then drizzled them with chocolate. I want to eat each and every cookie she baked.
- I'm on a breakfast kick these days and Kelly of The Gouda Life is responsible for this, reason being her blackberry sour cream muffins.